Coconut Shrimp with Sweet Chili Sauce


ingredients

  • 1 pound shrimp, peeled and deveined
  • salt and pepper
  • 1/3 cup flour (gluten-free for gluten-free)
  • 2 eggs, lightly beaten
  • 1/2 cup panko breadcrumbs (gluten-free for gluten-free)
  • 1/2 cup shredded coconut
  • oil for frying

directions

  1. Season the shrimp with salt and pepper, dredge them in flour, dip them in egg and coat them with a mixture of the breadcrumbs and shredded coconut.
  2. Heat the oil in a large pan over medium-high heat and cook the shrimp until golden brown, about 2-3 minutes, before setting aside on paper towels to drain.



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